Method

Remove all the fat from the chickens and rub them well with salt and 3 chopped garlic cloves. Let stand for 1 hour. Wipe off the salt. Rub chickens with a mixture of vegetable oil, ground ginger, turmeric, pepper, and saffron. Place them in a large bowl with any remaining oil mixture, cover, and refrigerate overnight.

The next day put the chickens in a very large pot with onions, butter, remaining chopped garlic cloves, water, and chicken stock. Bring to a boil, reduce heat, and simmer uncovered until the chickens are tender, 40 to 45 minutes. Remove chickens and rapidly boil down liquid to a thick rich sauce, stirring often. Add olives and preserved lemon. Carve chickens and return to simmering sauce to reheat. Serve over steamed couscous.